- 4
0/5
(0 Votes)
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 Cup finely diced granny smith apple
- 1/3 Cup minced shallots
- 3 Tablespoons dry white wine
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground cinnamon
- Salt & Pepper to taste
- 1 Quart cooked squash
- 2 Cups low sodium organic chicken broth
- 1/2 Teaspoon chopped sage
Preparation
Step 1
1. Sautee shallots and apples in butter for 5-7 minutes.
2. Add spices and cook for 1 minute.
3. Add wine and cook another minute.
4. Add squash and chicken stock and sage. Simmer on low heat 20-30 minutes.
5. Puree in blender.
You'll also love
-
Carrot Ambrosia Salad 4/5 (1 Votes) -
Asparagus-Brie Soup 0/5 (0 Votes)
You'll also love
-
Zucchini Soup 0/5 (0 Votes)